Description
Hazelnut Praline Profiteroles are delicate choux pastry puffs filled with a luscious hazelnut cream and topped with a glossy chocolate glaze and crunchy praline pieces. This elegant dessert brings together crisp pastry, creamy filling, and nutty sweetness in every bite.
Ingredients
Units
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup hazelnut praline paste or finely ground toasted hazelnuts
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 4 oz dark chocolate
- 2 tablespoons chopped hazelnuts (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a saucepan, bring water and butter to a boil. Stir in flour quickly until a dough ball forms. Cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Pipe small mounds onto the prepared baking tray. Bake for 20–25 minutes until golden and puffed. Let cool completely.
- Whip cream with powdered sugar until stiff peaks form. Fold in hazelnut praline paste.
- Fill cooled profiteroles with hazelnut cream using a piping bag with a small nozzle.
- Melt dark chocolate and drizzle or dip tops of profiteroles.
- Sprinkle with chopped hazelnuts and chill until set.
- Serve chilled for best results.
Notes
- Do not open the oven door while baking to prevent collapse.
- Use Nutella as a praline substitute for convenience.
- Unfilled puffs can be made ahead and frozen.
- Chill filled profiteroles before serving for best texture.
- Reheat unfilled puffs to restore crispness if needed.
Nutrition
- Serving Size: 1 profiterole
- Calories: 180
- Sugar: 8g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg